Almond-Crusted Chicken with Sumac Kale (Print)

Crispy chicken with almond coating served alongside tangy marinated kale and sumac salad for a satisfying meal.

# Components:

→ Almond-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup almond meal or finely ground almonds
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil for frying

→ Marinated Kale and Sumac Salad

10 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tablespoons olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon salt
14 - 1/2 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup fresh parsley, chopped
17 - 2 teaspoons sumac
18 - 1/4 cup toasted slivered almonds

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. Pat chicken breasts dry with paper towels.
02 - In a shallow bowl, combine almond meal, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. In another bowl, beat eggs until fully blended.
03 - Dip each chicken breast into beaten eggs, then coat thoroughly with almond mixture, pressing gently to ensure coating adheres evenly.
04 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2 to 3 minutes per side until golden brown.
05 - Transfer seared chicken to prepared baking sheet. Bake for 12 to 15 minutes until cooked through, reaching an internal temperature of 165°F.
06 - While chicken bakes, massage kale with olive oil, lemon juice, and salt in a large bowl for approximately 2 minutes until leaves soften.
07 - Add red onion, cherry tomatoes, parsley, and sumac to the massaged kale. Toss all ingredients thoroughly to combine.
08 - Top salad with toasted slivered almonds immediately before serving. Arrange almond-crusted chicken alongside salad on plates.

# Expert Advice:

01 -
  • The almond crust stays crunchier than breadcrumbs ever could, and it happens to be naturally gluten-free if that matters to you.
  • Massaging the kale makes it tender enough to actually want to eat without feeling like you're chewing tree bark.
  • Sumac adds a lemony brightness that tastes like someone whispered flavor into the salad without you noticing.
02 -
  • Don't skip patting the chicken dry or rushing the searing step—those moments of attention create the difference between soggy coating and that shattering crunch you're chasing.
  • Massaging the kale actually works; it's not just something food writers say, and skipping it means eating an uncomfortably tough salad.
03 -
  • Toast your own slivered almonds in a dry skillet for two minutes if you have time—the difference in brightness and flavor is worth those two minutes of attention.
  • If your chicken breasts are particularly thick, gently pound them to an even 3/4-inch thickness so nothing overcooks while you wait for the thicker parts to finish.
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